Puff Pastry Chicken Potpie

Don’t you love it when you decide on what to make for dinner and you just so happen to have everything you need right in your very own kitchen? It’s rare, but it happened to me when I had a craving for chicken pot pie.

I started rummaging through my fridge, pantry, and freezer, and was amazed to find that I could pull this together without even running to the store. I found puff pastry leftover from my Peach Tarts, heavy cream from my Salted Caramel Oat Bars, and fresh thyme from my Slow Cooker Pot Roast.

Ingredients

1 package (17.3 ounces) frozen puff pastry, thawed

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

1 teaspoon salt, divided

1 teaspoon pepper, divided

4 tablespoons butter, divided

1 large onion, chopped

2 garlic cloves, minced

1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage

1/2 cup all-purpose flour

1-1/2 cups chicken broth

1 cup plus 1 tablespoon half-and-half cream, divided

2 cups frozen mixed vegetables (about 10 ounces)

1 tablespoon lemon juice

1 large egg yolk

Directions

Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12×10-in. rectangle. Cut one sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12×10-in. lattice. Freeze while making filling.

Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan.

For a crisper crust, bake on a rimmed baking sheet. Trim lattice to fit baking dish, then place on a parchment lined baking sheet. Bake at 400&deg. for 20-25 minutes. Then place on top of your hot filling before serving.

Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.

To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.